This broccoli salad is a crowd-pleasing summer side — simple, fresh, and packed with flavor. It’s a lighter twist on the classic Midwestern version, minus the heaviness of cheese and bacon. Instead, think crisp broccoli, sweet-tart dried cranberries, sharp red onion, and smoky roasted nuts, all tossed in a light and tangy dressing.
It’s incredibly easy to make, and it actually improves with a little time in the fridge, so it’s great to make ahead. Perfect for cookouts, picnics, or just leveling up your weekday lunch!
Light Broccoli Salad
Ingredients
For the broccoli salad
- 1 pound broccoli crowns
- 3 tablespoons extra virgin olive oil
- 3 tablespoons mayonnaise
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- ¼ teaspoon sea salt, more to taste
- ⅓ cup red onions, diced
- ⅓ cup dried cranberries
For the smoky roasted nuts
- ½ cup almonds
- ½ cup pepitas
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika, more to taste
Preparation
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1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
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2. Chop the broccoli florets into half-inch pieces. Discard the rest of the stalks.
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3. In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
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4. Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10-12 minutes or until golden brown. Remove from the oven and let cool — they’ll get crispier as they sit.
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5. Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.
This recipe comes together fast, but if you’re really in a pinch, grab some pre-smoked nuts like these for an easy shortcut.
If you’re into lighter twists on classics, don’t miss my Mediterranean-style potato salad.
Bon Appétit!
xx—BB
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